Small Brussels sprouts taste best, but slightly bigger ones are easier to roast. Cut off the stem and remove the outer layer. Peel and cut them in bit-sized pieces. Not too big or they’ll be undercooked while the sprouts are already done. Coarsely chop a very large or two medium onions.

Cook the bacon until it starts to crisp up. Not too crispy, though. If there’s a lot of bacon fat, feel free to scoop out some, but I’m using it to flavour the sprouts and potatoes as well. Add the onion and cook until the onion turns slightly translucent. In with those sprouts. Cook them for a few minutes.

Add the ras el hanout (optional but oh-so good!) and curry. I used curry madras. Mix it all up and stir in your potatoes. Sprinkle the kosher salt all over and roast everything in a preheated oven at 200C° (400F°) for 45 minutes. Make sure you give things a stir every now and then so the sprouts will roast on all sides and don’t end up all nasty and black!